By Chef Valerie Wilson
Hot summer days of July mean that we get to enjoy all the fresh berries grown in our beautiful state of Michigan. It is my favorite month of the year, not just because it is the month of my birthday but also because it is right in the middle of the warmest days of summer. During the summer months, if you can pick your berries, it is well worth your time and effort. And if you are fortunate enough to find wild berries, they are the best summer treat.
Michigan’s summer berries are not just delicious, they are also packed with health benefits. All berries are known to have high fiber content, high antioxidant properties, and phytonutrients. However, each type of berry has unique healing properties, making it a powerhouse of nutrition.
Blueberries: High in potassium, folate, Vitamin C, B6, and helps combat free radicals. Good brain food helps to improve memory.
Raspberries: High in Vitamin C. Contains quercetin and gallic acid, which can help fight against colon cancer and heart and circulatory disease. Contains rheosmin: may be able to reduce the risk of obesity as well as help with a fatty liver,
Blackberries: Rich in bioflavonoids and Vitamin C. It helps improve digestion, promotes strong teeth and bones, improves vision, and prevents eye diseases.
Strawberries are high in Vitamin C, manganese, iodine, folate, copper, potassium, biotin, phosphorus, magnesium, and B6 and contain omega-3 fatty acids.
Berry CrispÂ
6 cups of your favorite berry (blueberry, raspberry, strawberry)
Or combine berries for a mixed berry crisp
½ cup brown rice syrup
¼ cup arrowroot
¼ cup water
1 tsp. cinnamon
pinch sea salt
Topping:
¼ cup olive oil
¼ cup brown rice syrup
1 tsp. cinnamon
pinch sea salt
2 cups rolled oats
Put the berries, ½ cup brown rice syrup, arrowroot, water, cinnamon, and sea salt in a pot. On a low heat, warm the filling for a couple of minutes. As the filling starts to get hot, stir it. Once the filling is starting to thicken, pour it into an 8 x 11-inch, oiled casserole dish. Mix the topping ingredients. Crumble the topping over the filling. Bake at 350 degrees for 20 minutes. Let cool before serving.
